Double Chocolate & Raspberry Brookies…

What on earth is a Brookie I hear you cry! For some reason, this adaptation of Nigella’s Totally Chocolate Chocolate Chip Cookies turned out as something that sits deliciously inbetween a brownie and a cookie. I don’t know whether they are meant to be like this, or whether I just got over excited with the KMix and beat a bit too much air into them or did something else wrong. But either way, I’m just going with it and re-naming them Brookies!

Be warned, they really are very chocolatey (good old Nigella!) but the raspberry works extremely well with this and provides a bit of sharpness through the depth of the chocolate. Whilst they look just like cookies on the outside, inside they are pretty brownie-esque. Yum!

– Pre-heat the oven to 170°C. Melt the dark chocolate in a heatproof dish over a pan of simmering water.

– Put the flour, cocoa, bicarbonate of soda and salt into a bowl.

– Cream the butter and sugars in another bowl*. Add the melted chocolate and mix together.

– Beat in the vanilla extract and egg and then mix in the dry ingredients**. Finally gently stir in the raspberries and chocolate chips.

– Dollop 12 equal-sized mounds and place on a lined baking sheet about 6cm apart. Do not flatten them.

– Bake for 18 minutes- a skewer should come out semi-clean and not wet with cake batter. Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to cool completely. Saying that, they are pretty yummy served slightly warm!

* I used my KMix mixer here and left it going whilst I got on with some other bits and pieces, probably for a good few minutes – this may be why I ended up with Brookies instead of cookies!

** Again, used the KMix here probably a little more than I should have!